Powder Ceylon cinnamon is obtained by pulverizing the dried bark of the tree. Easier to use as a powder, however, avoid using it in liquids because it tends to gel and form a block.
Ceylon cinnamon is a spice with a characteristic warm, woody and sweet flavor, known for centuries. Its sweet yet heady scent is exceptional.
It is traditionally used in Europe in sweet recipes, but savoury dishes are flavoured with it in Asian and Maghreb cuisine. The desserts flavored with cinnamon are innumerable: apples and pears cooked, in compote or in pie, fruit salads, rice with milk, gingerbread, cookies and cakes... It also simply scents a plain yogurt, avoiding adding sugar.
Added to meat dishes (mutton, duck, ham), rice, semolina or gratin dauphinois, it brings a warm exotic note.
Its medicinal properties are proven as digestive and antiseptic agent. Diabetics also use it because it would help regulate fats and sugars.
Keep especially away from light and air.